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I really, really need to try my first Meyer lemon. The article in the new Cooking Light (did you see it?) said that you can substitute lemon + orange juice, which makes me think they would really appeal to me. So do your recipes and photos, of course. I'm laughing because when I looked at the crumb of your cake I said (no kidding), 'oh, that looks so moist and perfect!'

Bundts and meyer lemons - the perfect combo! Wish I'd had time to bake something - I actually have meyer lemons in my kitchen. They have even made it to suburban Philly! Next thing you know I'll be seeing persimmons...

I realize that people like the convenience of spraying their pans with oil, but I don't like the taste of sprays on my baked goods. Plus, I find that they never work as well as I'd like. Instead, I used a concoction that, on the site I pulled it from, cited a professional baker as the source; it calls for equal parts vegetable/canola oil (though I use olive sometimes), shortening and flour. Blend till thick/fluffy (I whip it in my stand mixer) and store in your pantry. If it gets warm and starts to separate, just give it a stir with a spatula before you use it again. I think it applies best with a pastry brush.

Using this is the only way I can ever get those mini bundts out of the pan intact.